A little taste of Belgium is coming to Old Towne.Bruxie, a waffle restaurant, is replacing the burger joint Dairy Treet, which was in business 61 years, on the corner of Glassell Street and Palm Avenue. Dean Simon, co-owner and president of Bruxie, chose this area because of its close access to Chapman and The Orange Plaza. He made an undisclosed offer to the owners of Dairy Treet, bought the business, and began construction on Oct. 1.The restaurant, which will open Nov. 8, will serve organic Belgian-style waffles, Peet’s Coffee & Tea and homemade cane-sugar soda.Most people are so used to eating pancakes shaped like waffles, not an actual real waffle,” Simon said.Simon and his two business partners, Philippe Caupain and Kelly Mullarney, have known one another for 25 years. Simon and Caupain began Brux Waffles in 2005, distributing waffle recipes to hotels and restaurants. When the idea of a restaurant came to mind, Mullarney collaborated with them, helping develop the restaurant and creating the sandwich waffle concept.The name Bruxie derived from combining the Belgium slang term for waffles, “Belgie,” and the Brussels waffle name.The owners created a menu that puts a unique twist on classic foods, everything beginning with a waffle. There are two types of waffles used: Brussels waffles ” a white, crispy waffle ” and Liege waffles, following the lines of a Belgian pastry.For breakfast, eggs and applewood smoked bacon are sprinkled with cheddar cheese and folded up into a waffle. An Angus patty with all the dressings is wrapped in a waffle instead of a bun. To satisfy the sweet tooth, they make s’mores without thecampfire, toasting marshmallows and drizzling rich Belgian chocolate in a waffle. Nothing on the menu exceeds $10.A section of the menu is dedicated to its predecessor, Dairy Treet, offering frozen custard and waffle sundaes.Clas Wihlborg, business professor, is disappointed by the food at Chapman and is interested in trying out the waffles at Bruxie.”We need more variety near campus because Argyros Forum eateries are horribly bad in terms of choice and quality,” Wihlborg said.Even during the economic slump, Wihlborg believes that the new trend Bruxie provides is a good marketing strategy to sustain business.”In general, Americans’ taste for new things is dynamic. If it has a new product, it will last,” Wihlborg said.All of the ingredients are organic and homemade, right down to the chocolate ganache and caramel. Also, Bruxie will use only plates and utensils that are biodegradable and recyclable.While Simon is anxious for the restaurant’s opening, some students have mixed feelings about Bruxie.”I personally wouldn’t go eat there besides for breakfast. Waffles for lunch and dinner don’t seem appetizing,” said Neha Kumari, sophomore business major.But the prospect of a waffle sandwich is appealing to others.”It’s different to Chapman that other places don’t have. I’ll definitely try it out and give it a shot,” said Mitalee Khilnani, junior business major.Bruxie is scheduled to turn on the waffle irons Nov. 8 and will be open every day from 7 a.m. to 9 p.m.
Bruxie, a gourmet waffle restaurant, replaces The Dairy Treet next month.